Fireball Cinnamon Whisky's meteoric rise from obscure flavored liquor to trendy bar shot for the under-30 crowd has spurred many producers to fight fire with fire.
Now a slew of cinnamon-flavored whiskey products compete for liquor store sales, and mixologists are creating drinks using Fireball and its kind.
"Fireball created the category," says Andy Hubbard, spirits buyer for Sigel's. "Usually, hot product trends simmer down after an initial burst of popularity, but not this one."
Jim Beam Kentucky Fire, Jack Daniel's Fire and Cinerator are some of the most widely available products.
Hubbard notes that three years after Fireball became all the rage, Sigel's keeps fielding requests from new producers to stock their cinnamon-flavored whiskeys.
There's even a cinnamon whiskey liquor formulated and bottled in Fort Worth under the 1835 Bourbon label; it's sold at Spec's. Although the label says "Texas made," it's actually flavored and blended in Fort Worth, using a very high-proof bourbon that is distilled and barrel-aged out of state. The Fort Worth distillery adds sugar, water and cinnamon flavoring to yield a 70 proof product that's more sipping whiskey than shooter.
"So many people asked for Fireball that we decided to infuse our own."
The whiskey content and proof level of cinnamon whiskey products vary widely. Cinerator weighs in at 91 proof, whereas Fireball is 66 proof.
The sugar levels and spicy cinnamon flavor can also vary greatly. Fireball is syrupy sweet and tastes more like melted Red Hots steeped in alcohol than whiskey laced with cinnamon. That explains its appeal to the shot-slamming demographic.
Fireball remains the ruling flavored whiskey at most Dallas bars. The Libertine is a noteworthy exception. The bar threw in with the cinnamon whiskey trend on its own terms.
“So many people asked for Fireball that we decided to infuse our own,” says bartender Carrie Darnell. A far cry from Fireball, the bar’s version is more of an artisanal product, made with Buffalo Trace Bourbon.
“It’s stronger, better and made with natural, organic ingredients. It has some complexity. Hazelnut coffee smooths out the hot cinnamon taste, and it’s sweetened with Grade A maple syrup,” Darnell says. “It’s doing really well.”
Parliament, an Uptown bar known for its craft cocktails, decided to put its own mark on Fireball.
“When we opened, we weren’t serving it. But we were spending more time telling people we didn’t have Fireball, and why, than it would take to age it in a barrel,” says Eddie “Lucky” Campbell, Parliament’s co-founder and mixologist. So Parliament began aging Fireball in oak barrels.
“We did it in fun support of the Fireball movement. When millions of people are consuming something, it’s because the flavor is good,” he says.
Campbell says the aging smooths out the taste. “It gives it some layers. You can actually taste the oakiness and caramelization from the barrel,” he says.
Campbell understands that some mixology-oriented bars don’t consider products like flavored whiskey consistent with their programs.
“But we believe we are a neighborhood bar, and if guests ask for it, we are going to serve it. Fireball is the new Jägermeister,” he says.
Campbell doesn’t see the trend dying down, but he does see it evolving.
“You’ll start to see Fireball cocktails on menus. Some bars are serving Fireball mules,” he says, with Fireball replacing the vodka. Campbell says that the product is a natural for smashes — flavored juleps made with muddled fruit, usually citrus. The cinnamon component works as a good accent to fruit, he explains.
“It makes a great old-fashioned, too,” Campbell says. “However, I’d recommend decreasing the sweetener. You probably won’t need it.”
Tina Danze is a Dallas freelance writer.
Two ways to use cinnamon whiskey
These recipes are from Eddie “Lucky” Campbell, co-founder and mixologist at Parliament.
Spiced Peach Smash
In a cocktail shaker, muddle half of a peach (or 1 ounce peach purée made from frozen peaches) with 1 full mint sprig and 1 teaspoon sugar. Add 2 ounces Fireball Cinnamon Whisky, 1/2 ounce lemon juice, 3 dashes angostura bitters and ice. Shake vigorously, and strain into a julep cup filled with crushed ice. Garnish with another sprig of mint.
Fireball Old-Fashioned
In a mixing glass, combine 2 ounces of Fireball Cinnamon Whisky, 3/4 ounce water and 2 dashes angostura bitters. Squeeze 1 (3-inch) strip of orange peel to release the oils from the zest. Add ice and stir 56 times (about 25 seconds) to ensure the proper dilution. Strain into an old-fashioned glass filed with ice. Squeeze another orange peel over the surface. Wipe the glass rim with the zest side of another orange peel strip, and drop the peel into the drink.
Note: There is no need for the traditional sugar cube because of the sweetness of the cinnamon whiskey.
